Accounting Kitchen Operations Portion Control Procurement 
Synergy Suite
NOVEMBER 9, 2023
From deciphering the components of the equation to scrutinizing key data points, let’s delve into the essential elements that define effective cost control in the culinary world. What is Waste and Food Cost Control? This holistic management ensures not only financial prudence but also promotes sustainability and operational efficiency.
Synergy Suite
OCTOBER 12, 2023
Gross profit margin is a fundamental financial metric that reveals the percentage of revenue left after accounting for the cost of goods sold (COGS). In the restaurant context, this encompasses the expenses associated with ingredients and other direct production costs, excluding operating costs like labor, rent, and utilities.
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